Description
This creamy chowder features the rich flavors of bacon, ham, and fresh corn, combined with tender potatoes for a comforting dish that’s perfect for any occasion. Enjoy it hot, garnished with fresh parsley and served with crusty bread or crackers.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 cups diced ham
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the grease in the pot.
- Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute.
- Stir in the diced potatoes and cook for about 2 minutes to infuse flavors.
- Pour in the chicken broth, scraping the bottom of the pot. Bring to a boil, then reduce to a simmer for 10-15 minutes until potatoes are tender.
- Add corn kernels and diced ham, stirring to combine. Simmer for another 5 minutes.
- Pour in the heavy cream and let it simmer for an additional 5 minutes.
- Season with dried thyme, smoked paprika, salt, and pepper. Stir and simmer for another 2-3 minutes, adjusting seasoning as needed.
- Remove from heat and ladle into bowls. Garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.
Notes
- For a healthier option, substitute half-and-half for heavy cream.
- For a vegetarian version, replace ham with diced potatoes or mushrooms and use vegetable broth.
- Leftovers can be stored in an airtight container in the fridge and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes